초코 떡꼬치

September 15, 2013 § Leave a comment

떡꼬치생각하면 포장마차에서 호호 하면서 먹는게 떠오르시죠? 저도 그렇습니다. 근데 오늘아침에는 갑자기 다그 초코렛이 땡기는거있죠… 마침 냉장고에 절편이랑 다크 초코렛이 있길래 맛나고 귀여운 별모양 떡꼬치를 만들어서 커피와같이 아침으로 먹었습니다.

명절때 아이들 디저트로도 딱이겠죠???

떡꼬치

떡디저트 (3)

재료

(4개)

  • 절편 4 개
  • 다크 초코렛 50g 정도
  • 코코넛 가루, 콩가루, 견과류 (먹고싶은거 아무거나)
  • 나무스틱 4개

만드는 방법

1. 먼저 쿠키모양 만드는 것으로 떡을 콕콕 찔러줍니다. 이쁜모양 아무거나 좋습니다. 하트, 별, 꽃… 그리곤 나무스틱에다가 꼽아주세요!

2. 저는 전자렌지가 없어서 초코렛을 볼에 담아 뜨거운 물위에 놓았어요. 시간이 좀더 걸리지만 렌지에서 나오는 wave 보단 몸에 더 좋을것같아서… 근데 귀찮아하시는 분들깨선 전자렌지 쓰십시오.

3. 납짝한 그릇에다간 원하는 topping 을 준비해주세요. 저는 코코넛 가루랑 콩가루를 준비했습니다.

4. 초코렛이 녹으면 떡에다가 골고루 원하는 만큼 발라주세요. 그리곤 손으로 topping 을 뿌려주신다음, 구멍이 뻥뻥 뚤려있는 채를 엎어놓은 상태에다가 하나씩 꼽아주세요. 서로 달라붓지 않게요 ^^

5. 냉장고에 자리가 된다면 채째로 냉장고에서 굳혀주세요

끝! 초콜렛이 딱딱해지면 꺼내서 드세요 ^^ 우와~~~~바깥부분은 시원하고 깨무는순간 “톡” 하는소리에다가 맛은 고소하고, 속은 쫄깃하고! 너무맛있어요 ㅠㅠㅠㅠㅠㅠㅠㅠㅠ

떡꼬치

???????????????????????????????

초콜렛 떡후식 떡

떡디저트 (2)

아이들은 좋아할지만 어르신들은 너무 단것은 시러하시잖아요. 그래서 그냥 초코렛없이 콩가루만 무쳐주셔도 맛있습니다. 일단 모양이 이쁘니깐요 ^^

요렇게

떡꼬치 모양떡

No butter, no egg 채식 고구마 콩가루 쿠키

September 14, 2013 § 2 Comments

채식 고구마 베이킹

채식 검은깨 고구마 쿠키

저는 한국인이 아니무니다. 스위스인입니다. 정신적으론 한국인이지만 생긴거나 글쓰는 부분에선 외국인이죠… spelling 은 무시해주시기 바랍니다 ㅎㅎㅎ

산꼴마을에서 동립헤서 취리히로 이사온지 3개월정도됐는데요~~~아놔~~! 옆집 인사도안한것같은데… 마침 오늘 어차피 베이킹하기로 마음 먹었을때 이웃사람들 나눠줄 쿠키나 만들어야겠어요 ㅋㅋㅋ

마침 옆집 아저씨가 뚱뚱해서 안그래도 뭘만들지 고민중이였는데, 이 쿠키를 하루에 다먹어도 건강나빠질 걱정은 안해도될것같아서 다행이네요!

채식주의자 아니신분들깨선 갈은 아마씨대신 계란 1개랑 코코넛오일 대신 버터를 사용해주시면 됩니다. 그리고 밀가루의 양을 2Tbsp 정도 늘려주세요. 그냥 박력분을 쓰셔도 좋습니다. 저는 옆집아저씨를위해 채대한 건강한 쿠키를 만딜다보니 희안한 재료를 쓰게됐습니다 ^^

굽고나서 하나먹어봤는데~~~ 너무나 맛있어서 남주기 아까울정도에요ㅠㅠ!!! 부드럽고 고소하면서 코코넛향에다가 입에서 사르르 녹는느낌까지! 이건 그냥 쿠키가 아니무니다. 신의 쿠키입니다.

재료

  • 1/2 cup 철자밀가루
  • 1/2 cup 호밀가루
  • 2 Tbsp검은깨, 검은콩 가루
  • 1/3tsp 소금
  • 1 1/2 Tbsp 갈은 아마씨
  • 2tsp 베이킹 파우더
  • 1/2 cup 자연설탕
  • 1/2 cup coconut 오일 녹인
  • 2 Tbsp 두유
  • 1/2 tsp 바닐라
  • 군고구마 1개 (중)
  • 2 Tbsp검은깨

만드는 방법

  1. 고구마를 싰어서 칼로 콕콕 찌른다음 오븐에다가 180도에서 45분쯤 구워주세요. 아마씨는 블랜더에 넣고 갈아주시고요.

고구마 쿠키

 

코코넛오일

*코코넛 오일 녹기전 모습

아마씨

채식 베이킹

1. 고구마가 익을동안엔 큰 볼에다가 밀가루, 콩가루, 소금, 갈은 아마씨, 검은깨 와 베이킹 파우더를 잘 섞어주세요.

건강한 쿠키

2. 또한 작은 볼에다가는 설탕, 코코넛오일, 두유랑 바닐라를 넣고 전자렌지에 30초정도 돌려서 오일이 완전 녹으면 꺼내주세요. 한번 휙 저어주세요.

3. 군고구마는 포크로 으깨줍니다. 식힌후 밀가루있는 볼에다가 담아주시고 녹인 설탕오일도 잘 섞은다음 밀가루볼에다가 부어주세요.

고구마 쿠키

검은깨 쿠키

4. 잘섞어주신다음 반죽을 랩에 싸서 15분간 냉동실에다가 넣어주세요. 코코넛 오일이 다시 살짝 굳을정또로요. 그리고 오븐은 180도로 마춰주세요.

검은깨 베이킹

5. 베이킹판에다가 baking paper 를 깔아주시고 냉동에서 꺼낸 반죽을 먹기좋은 싸이즈로 똥글똥글하게 굴러주신다음, 손으로 납짝하게 눌러주세요.

고구마 검은깨 베이킹

6. 오븐에다가 12~15분정도, 아님 노릿노릿 해보일떼 꺼내주시면 완성!

고구마 쿠키 만들기

아마씨는 비건 (vegan) 인들이 아주 많이 쓰는 재료입니다. 특히 베이킹할때 말입니다. 아마씨가루를 물에다가 뿔려놓으면 계란을 풀어놓은것처럼 찐덕한 질감이 느겨져서 , 쿠키, 케익 아님 빵을 만들때 사용을 합니다. 

두부 푸딩 (건강하고 너무나 맛있는 디저트)

September 12, 2013 § Leave a comment

두부디저트

 

오늘도 한글로 포스팅도전 ^^ 한글로 타이핑 연습도되고 은근히 잼있네 ㅋㅋㅋ저의 소개서를 안읽으신분들은 모를겁니다만, 저는 스위스 알프스 소녀 나디아라고 합니다 ^^ 저의 블로그를 찾아뵈어주셔서 감사하고요 자주 들어와보세요!

전 단것을 좋아합니다. 아침식사로도 가끔은 디저트를 먹기도 합니다. 디저트가 한끼헤 하이라이트라고 할까… 암튼, 없으면 못살만큼 사랑합니다… 근데 건강하면서 맛있는 디저트를 찾기가 참 힘든것같아요! 그죠!?

오늘은 일하고 집에와서 냉장고를 뒤지다보니 저의눈앞에 두부가 나타났답니다. 그리고 바로옆자리에는 다크쵸코 파우더가 앉아있더라고요. 그순간 brain 에 벼락맞듯이 갑자기 디저트 아이디어가 떠올랐어요!

건강에 좋은 비건 두부푸딩 따라해보세요 ^^ 너무쉽고 재료도 5가지만 있으면~~~ 완성!

한식 디저트

건강디저트

재료

(2 인용)

Tbsp: Tablespoon 밥숟가락

tsp: teaspoon 커피 숟가락

  • 두부 생식용 300g (물끼는 미리빼주세요)
  • 다크쵸코 파우더 3 Tbsp
  • 계피가루 1 tsp 아님 바닐라향 (둘다 맛있어요)
  • 메이플 시럽 아님 꿀 2-3 Tbsp
  • 두유 1 Tbsp + 럼 아님 cognac 술 1 tsp

(술은 넣기시르시면 안넣어도 괜찮아요. 다만 두부맛을 조금이라도 없애고싶으시다면 넣어주세요!)

만들기

블렌더에다가 위재료를 다 넣어주신다음 휘——익 갈아주세요. 뚜껑을 한번열고 옆에 안갈린부분들을 긁어 내려주신다음, 다시한번 휘—–익!

끝입니다.

장난아니에요.

이쁜 푸딩병에 담아주시고 견과류, 또는 파우더슈가 등을 뿌려주기만하면 띁! 짱이죠?!

맛도 괭장합니다! 오늘 저녁후식으로 1병다 먹었는데 칼로리도 낮고해서 no stress! 기분 좋네요ㅋㅋㅋ

냉장고에 몇시간 넣었다가 드세요 ^^

두부요리 디저트

채식 푸딩 두부

맛있는 두부푸딩

Vegan Pumpkin Soymilk Rice Pudding 단호박 우유죽

September 8, 2013 § Leave a comment

vegan rice pudding

A happy start to a rainy fall morning…

Ingredients

(for 2)

  • 1/2 cup arborio rice
  • 1/2 cup water
  • 3 cups soy milk
  • 2 Tbsp brown sugar
  • 1/2 tsp bourbon vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup pumpkin puree mixed with 1/2 cup soy milk (I made my own but you can always use canned pumpkin)

Preparation

1. Soak the rice in a bowl of water over night. (reduces the cooking time to the max!)

2. Drain the water off and put the rice into a medium sized pot together with the 1/2 cup of water and 3 cups of soy milk. Heat over medium heat.

3. Constantly stir to prevent the bottom from sticking to the pot as the pudding gets thicker.

4. Add sugar, vanilla, cinnamon and spices and continue to simmer over medium-low heat.

* If you think the pudding needs more soy milk, don’t hesitate and just add some more.

5. Keep stiring until the rice reaches a soft texture and the soy milk becomes thick and sticky.

6. Stir in the pumpkin puree+soy milk towards the end.

* If making your own pumpkin puree, steam 200g of pumpkin until soft, put in a blender with the soy milk and blend until smooth. 

Done!

Pumpkin rice pudding

soy rice pudding

pumpkin soy rice pudding

고구마 팥 호떡 Korean Sweet Potato and Adzuki Beans Rice Cakes

August 28, 2013 § Leave a comment

When I was little, my relatives in Korea used to call me 떡순이.

Need I say more?

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Ingredients

(makes 10 rice cakes)

  • 1,5 cups glutinous rice flour (Korean 찹쌀 가루)
  • 80g steamed sweet potato OR steamed pumpkin
  • pinch of salt
  • 1/8 cup hot water
  • sweet adzuki bean paste (bought in an Asian store)
  • some sesame seeds and pine nuts if desired
  • honey

Preparation

1. In a large pot, heat water and steam your sweet potato until very soft. Let it cool down.

2. Open the can of sweet adzuki beans and place aside.

3. Peel the sweet potato and mash it into a bowl together with the glutinous rice flour and add a pinch of salt to it. Do this using a fork or spoon.

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4. Gradually add the water little by little until you have a nice smooth (but not too sticky dough). If you feel that the dough is too moist or dry, adjust the water or rice flour.

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5. Divide the dough into 10 equal pieces and roll them into  a ball in your palm. Then, press them flat and fill one by one with a tiny spoon full of bean paste. This will require some practice. At this stage, you can also add nuts or seeds into the rice cake. But only if you want to, of course.

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6. Now, close your rice cake by pinching the sides together as shown in the picture below. Make sure the dough doesn’t rip. Be gentle… You don’t want any bean paste to come bursting out at ANY stage, so if you see a hole, just patch it up using a bit of dough ok?

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7. Gently tap the rice cake into a flat (about 8mm) pancake. Heat some neutral oil (I used sesame oil because I love it!) on medium low heat and fry each side for about 5 minutes. You will notice the rice cake blow up at some stage towards the end. That is when it is trying to tell you that it’s ready to be taken off the pan and served.

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P.S You want your rice cakes to look GOLDEN on each side. So keep them in the pan for a longer time on lower heat rather than on high heat. Be patient… I know it’s hard!

When you serve this delicious dessert, you can drizzle a tiny bit of honey onto the cakes. It is actually sweet enough even without honey, but it’s prettier AND it also helps the sesame seeds and pine nuts stick. I guess this part is just for the looks. But we all want our cakes to look pretty don’t we?

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Korean Oven Rice Cakes 오븐 흑미 찹쌀 떡

August 18, 2013 § Leave a comment

When I used to work in Korea, there was a tiny, family-run rice cake shop just behind my apartment. Every morning, when I left my place at 6am, I would smell the delicious scent of steaming rice cakes while waiting for a taxi. Many of the days, I wouldn’t be able to resist and somehow ended up buying 2-3 different kinds of rice cakes to take to work with me. I would share them with my students or fellow teachers for breakfast or for a morning snack at 10am.

I miss those days.

I miss Tteok, 떡. That sticky, chewy texture and subtle sweetness of the adzuki beans, black beans and other nuts and dried fruit, is something I crave every now and then. And when I crave something, I’ve gotta have it!

So this is the result of that massive craving. Why didn’t I think of this before?! Why why why!!! And I even went so far as to make my own glutinous (sweet) rice flour!

CYMERA_20130818_212513

Ingredients

Makes one 8×8-inch baking tray

  • 3 cups black glutinous rice flour (see steps below)
  • 1 cup milk
  • 4 Tbsp brown sugar
  • 1,5 tsp baking powder
  • 1/2 cup cashews
  • 1/2 cup cooked soy beans, adzuki beans, black beans or any other bean of your choice
  • 1/2 cup raisins, dried cranberries, apricots or dried goji berries

You can add in any other ingredient such as chesnuts, peas, other nuts etc. I used the things I had in my pantry. Next time, I will make a batch using, beans and chesnuts.

Preparation

Sweet rice flour 

A. Soak the rice in a bowl of water for at least 4 hours (I soaked them over night).

B. Drain the water from the soaked rice and let it drip until almost no moisture is left.

C. Place the rice in a food processor and blend until smooth.

D. Sift the flour 2 or 3 times into a large bowl.

DONE!

1. Preheat oven to 180°C and slightly grease a 8w8 inch baking tray with neutral oil.

2. Once you’ve made your rice flour, sift it into a large bowl and mix in the sugar and baking powder. If you are adding cinnamon or anyother spice, you can do this now.

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3. Add the milk and stil until well combined.

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4. Now, leaving a handfull of the following ingredients aside, add the nuts, beans and dried fruit and mix well again.

5. Pour the mixture into the baking tray and garnish the top with the ingredients you have set aside in step 4.

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6. Bake in the oven for 30-40 minutes.

Voilà! Take the rice cake out, let it cool on a rack before cutting it into either 9 or 12 pieces.

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Tip: You can keep the rice cakes in the freezer. Take them out 2 hours before eating and you will have the exact same texture as when they are freshly made. I like to slightly fry mine in sesame oil before eating. It gives them a whole new twist and it’s delicious! 

Vegan Maple Soy Pudding 두유 메이플시럽 푸딩

August 17, 2013 § Leave a comment

Those of you who read my blog, surely know by now that I do not drink cow milk due to my traumatic experience when I was growing up. So naturally, I don’t like the taste of milk pudding, milk rice or anything else with a strong dairy flavour. So for those of you who are either Vegan or do not like milk, here is a Vegan Pudding Recipe that will whack your socks off your feet. It is DE-LI-CIOUS! Not to mention, healthy too! (well, kinda…)

Vegan Soy pudding

Makes 4 pudding glasses

Ingredients

  • 370ml soy milk (or any other milk of your choice)
  • 3 Tbsp brown sugar (or 2 Tbsp sugar and 1 packer/8g vanilla sugar)
  • 1 tsp bourbon vanilla, or 1 vanilla bean
  • 1/2 tsp cinnamon powder (optional)
  • 3/4 tsp Agar-agar (2g)
  • maple syrup

Vegan Maple pudding

Preparation

In a small saucer combine all the ingredients above and heat over medium-low. *If using the vanilla bean, divide the bean lengthwise and scrape out the seeds into the pan. Stir constantly with a whisk until the agar has dissolved well into the soy milk. Heat until it starts boiling, then remove from the heat and pour evenly into the pudding glasses, leaving some space at the top for the maple syrup.

Chill in the fridge for around 2 hours before serving.

Done!

Healthy Red Bean Brownie (Vegan) 단팥 브라우니

August 1, 2013 § Leave a comment

Healthy, moist, delicious, eggless, flourless, sugarless, butterless Brownie. Is this even possible?

Yes it is. And I am here to prove it to you.

I have read some things on different blogs about Vegan Brownies in the past and decided to make one on my own, using my favourite secret ingredient. Adzuki Beans, sweet red beans or 팥.

I woke up at 1.20 am last night and decided to  soak my beans in a bowl before going back to bed.

Vegan Brownie

vegan bean brownies

Ingredients

  • 1 cup uncooked adzuki beans, soaked overnight (makes 1 3/4 cups after being cooked)
  • 1/2 cup bean water after cooking
  • 1 large ripe banana
  • 2 Tbsp coconut oil
  • 1 tsp bourbon vanilla
  • 1/4 cup organic cocoa powder
  • 1/4 tsp salt
  • 3 Tbsp unsweetened apple sauce
  • 2 Tbsp Maple syrup
  • 1 Tbsp agave
  • OR use 3-4 Tbsp brown sugar instead of the Maple and Agave
  • 2 Tbsp Protein nut powder (콩가루) optional
  • 1/2 cup nuts, chopped optional
  • 2 tsp coconut shreds optional

Preparation

Preheat oven to 180°C.

1. In a medium sized pot, boil the soaked adzuki beans in about 5 cups of water for 30-40 minutes of until soft.

팥 요리

2. In a small sized saucepan heat together the coconut oil, vanilla, salt, apple sauce, maple syrup and agave on low heat or until the oil has melted and everything is combined.

adzuki bean brownie

3. When the adzuki beans are ready, drain them and keep 1/2 cup of the bean water aside. Now rinse the beans with cold water quickly and place them into a food processor.

4. Add the maple syrup sauce into the food processor together with the banana and bean water. Process until smooth or chunky. Depending on what you prefer.

vegan bean brownie

5. Scrape down the sides and add the cocoa powder. Process again until combined.

6. Scoop everything out into a large bowl and add your optional ingredients such as the nuts, protein powder or coconut.

7. Now give your batter a taste and see if it is sweet enough for you. If not, you can still add some sweetener now.

8. Slightly grease an 8×8 inch baking tray and spread the batter evenly into it and bake on the middle rack for 35 minutes. After taking the pan out of the oven, let it cool down for a few minutes before cutting the brownie up into 9 pieces.

I had no idea a Brownie baked WITHOUT eggs, sugar, butter OR flour could turn out this yummy!!! We were really amazed by the result of it and ended up having 2 pieces each for our breakfast.

My favourite fact about this brownie is that it is completely HEALTHY!!!

Now run along to your kitchen and start soaking your beans.

xoxo

vegan bean brownies

Mini Summer Fruit Tarts

July 23, 2013 § Leave a comment

Summmmmmmer!!!!!! FINALLLLLLY!!!!! No one actually believes me, but it actually snowed here in Switzerland until the end of MAY. I swear.

So now that summer has finally shown it’s face, we are going craaaazy over the seasonal fruit here. Craaaazy. We, (my mom and I) are literally eating fruit the whole effing day starting off with a detox fruit smoothie first thing in the morning and ending with a fruit platter as a late night snack.

I know I know… it’s not good for you to eat too much fruit in the evenings…but I can’t help it! The melons and grapes, nectarines, kiwis, apples and apricots and CHERRIES ane just too delicious to resist.

The bear has finally awoken from her fruitless wintersleep and she will NOT stop until it starts to snow again.

So it was my dear mommy’s birthday today and I decided NOT to make a birthday cake, but rather make these cute little cream filled-fruit topped tarts. I’d say it was a perfect summer birthday dessert.

Mini fruit tarts

Ingredients

  • 12 ready made mini tart biscuit cups (can be found in a local supermarket)
  • 40g dark chocolate

Filling: 

  • 200g Mascarpone (or any other cream cheese)
  • 200g Quark (or natural greek yogurt chilled in the fridge for 2 hours over a cloth in a sieve to let the exess liquid drip out and make the yogurt THICK)
  • 2 Tbsp rum (or cognac)
  • 1 pack vanilla sugar (10g or 1 Tbsp)
  • 1 Tbsp sugar
  • 1 Tbsp bourbon vanilla
  • 1/2 tsp lemon zest
  • 2 Tbsp frozen blueberries (optional)

Topping:

  • Nectarine
  • Kiwi
  • Strawberry
  • Blueberry
  • ANY fruit of your choice cut into small pieces will do the job

Preparation

1. Melt the chocolate over very low heat in a small saucepan OR melt it slowly using a hot water bath.

2. Using a kitchen brush, paint the melted chocolate into the inside of the biscuit cups to create a thin chocolate layer. This step is actually very important because when the chocolate hardens, it will create a wall between the biscuit and cream filling. If you omit this step, your biscuit might end up soggy… PLUS it tastes absolutely A-MAZING with this chocolate layer. It makes all the difference and is definitely worth it!

Cute fruit tarts

3. Then let the chocolate covered biscuit cups chillax in the fridge for around 15 minutes, or until the chocolate is solid.

4. For the filling: Using a stand mixer with a whisk attachment, mix (low speed) together the Mascarpone, Quark, Vanilla sugar, sugar, bourbon vanilla and rum and lemon zest. Scrape down the sides and make sure everything gets mixed well. This will take about 4 minutes.

If you are adding the frozen blueberries for a touch of freshness and colour, NOW is the time to do it. You will see lovely marble-like patterns as the blueberries melt into the creamy filling. Mix for another 2 minutes on low speed or until your cream looks violet and pretty. 

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5. Take the biscuit cups out of the fridge now and using a spoon, scoop a dollop of blueberry cream into each of the cups. Fill them up to around 7/8 … Now pop them back into the fridge for another 15 minute chilling session. This will make the cream slightly firmer and it will be easier to top them with the fruits later!

summer fruit tarts

6. Meanwhile, chop up some delicious seasonal fruits like kiwis, berries etc.

7. Don’t top the tarts with the fruits HOURS before serving… Either serve the chopped fruits seperately so that each of your guests can top their own little tart with the fruits of their choice, OR top the tarts right before serving. I just think it makes a fresher impression… Don’t you?

Easy Fruit tarts

That’s it y’all! Now wasn’t that easy?!

Hope you have fun making them.

xoxoxo

Healthy Honey Oatmeal Cookies

January 12, 2013 § Leave a comment

To say that I have a sweet tooth has to be the understatement of the century.

I mean~ I hate conventional potatoes but can’t get enough of sweet potatoes! I eat them all the time and guess what?! A few weeks ago I discovered my favorite Asian Sweet Potatoes here in Switzerland, didn’t hesitate, didn’t ask for the price and bought a box of 8 kg and have been eating them for breakfast ever since. I also put sugar into Pumpkin Soup and I also sprinkle sugar into Red Bean Porridge. Which my mom thinks is crazy. The only thing I don’t necessarily want sugar in is my coffee. Strong and black. That’s how I like mine.

Ok, I got carried away for a second there, but who doesn’t when the topic is Sweet Potatoes?!

Let’s talk about this recipe here. Healthy chewy, sugarless, nutty, fruity, cinnamony muesli/oat cookies. I made these for my brother last year and he went absolutely craaazy over them and asked me to bake some more for him to take back to his dorm. So I did. Apparantly these make a good breakfast for busy students like himself and also serve as a decent energy-giving snack before working out.

I wouldn’t know because I never work out.

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Ingredients

Makes 40-50 pieces

● 1 cup old fashioned oats

● 1 cup chopped hazlenuts

● 1 cup chopped almonds

● 1/2 cup dried cranberries

● 1/2 cup dried raisins

● 1/2 cup dried chopped prunes

● 1/2 cup dried chopped apricots

 

● 1 cup liquid honey

● 1/2 cup soft butter

● 1/2 cup all purpose flour

● 1 1/2 tsp cinnamon

● 2 tsp lemon zest + 1 Tbsp juice

● 2 eggs

● pinch of salt

● pinch of bourbon

● 1/4 cup buttermilk

 

Preparation

First chop all dried fruits and nuts into small pieces. Around 0.4cm. Set aside. In a huge bowl beat the eggs until they bubble, then add the salt, honey, soft butter and whisk again for around 1 minute. Add the cinnamon, bourbon, lemon zest and juice and whisk until combined. Now sift in the flour and mix it into a thick batter. Add the buttermilk and mix again.

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Now add your nuts and fruits and using a wooden spoon mix everything together until every oat is covered with some batter. Before spooning them onto your baking tray lined with baking paper, thet it sit for around 20-30 minutes. The oats and fruits need time to soak up the moisture! The batter should be sticky and thick by the time you are ready to spoon your cookies out on to the tray.

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Preheat your oven to 160°C. Take two spoons and form your cookies into 2-3 inch circles. And flatten them out with the spoons. Bear in mind that these cookies will not expand or rise. They will keep their exact shape as before putting them into the oven.

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Pop them into the oven and watch them turn golden brown. This will take 10-13 minutes depending on their size. Take them out and place each cookie onto a iron rack to cool down. Remember~ these cookies are not going to be cracker crispy! The texture will be something between a cookie and an energy bar.

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Pretty simple don’t you think? And the fact that these cookies are packed with healthy ingredients makes me want to eat them for breakfast. At least until I go out and buy some more Sweet Potatoes.

Tip; You can use nuts and dried fruits of your choice! Next time I’ll make a batch with Cashews and dried bananas!

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